I’ve got a beautiful Nordic Ware cake pan with a very intricate design. Unfortunately, I’ve never managed to bake a cake that came out in one piece, and looked the way it should!
As the design is pumpkin - themed, I used pumpkin-based recipes for it, but maybe pumpkin is too sticky. I’m planning on baking a plain cake today, does anyone have any tips for greasing the pan?
I’m not an inexperienced baker, and I’ve been using my standard recipes that work in any other cake pan, except this one. In the past I’ve used olive oil, olive oil and dusted with flour, butter, and butter and flour. I think I have Crisco somewhere, I was thinking of using that. Does anyone have any tips and tricks? On their website, Nordic Ware advises against using spray-on oil. For all my other pans, I just use a bit of plain olive oil that I brush on, and I never have any issues.
AIMR
(Linda -2024 Choose Projects that You Want to Do :us:)
2
I have a few of those. I grease really well with olive oil and then dust with flour. I also add about 5 minutes to the baking…it makes it a bit drier but then it doesn’t stick. I usually top with some sort of drizzle to make up for the extra dryness and no one has complained.
I also have some fancy cookie molds but haven’t tried them yet. Good luck…it is a beautiful pan! I might not be a good cook or even a fair one, but I do seem to have luck baking goodies!
You have inspired me to go get some baking ingredients to bake this long weekend!
My friend is visiting and she’s a very skilled home baker, so I can’t just go and serve her some store bought brownies! A good excuse to finally figure out how to use my fancy pan. Baking a little bit longer is smart, I think a drier cake is much less likely to stick.
In the more detailed pans I have used, I’ve only been successful getting them out in one piece by deliberately going against my instincts and going crazy with the “greasing” the pans and basically jamming butter in the grooves. I chose butter so it would resist gravity and stay put until after the flour was on and the batter poured.
2 Likes
AIMR
(Linda -2024 Choose Projects that You Want to Do :us:)
5
I like butter for sweet things as well. And, it would add a rich taste to the cake…mmmmm
Nordic Ware says a thin layer of grease on their website, but maybe you’re right and I should just try a ton of butter.
I typically use olive oil when I bake, because I prefer the taste, especially in banana bread, but I hadn’t thought of the gravity. That’s definitely an issue with oil, it floats to the top after pouring in the batter.
